OUR FAVORITE SUMMER SALADS
Welcome to our joyful summer kitchen, where refreshing flavors dance in harmony with sunny days. At FRNCH, we love sharing our culinary favorites as much as our fashion inspirations. Allow us to take you on a gourmet journey through our team’s favorite summer salads, light and colorful creations that awaken our taste buds and accompany our moments of togetherness. Get ready to discover surprising flavor combinations and tips for composing salads that are as delicious as they are stylish. It’s an ode to summer, freshness, and creativity, all in the unique FRNCH way.
INGREDIENTS
2 cups of cooked cauliflower, 1 cup of sautéed mushrooms, 1/2 cup of marinated cucumbers, 1/4 cup of marinated onions, 2 cups of mixed greens, 200g of grilled chicken breast, 1/2 cup of cooked bulgur, 1 egg, 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of honey, 1/2 teaspoon of mustard
For one serving:
Calories: 400-450 kcal
Protein: 25g
Fat: 18g
Carbohydrates: 35g
Fiber: 7g
In a large salad bowl, combine mixed greens, cooked cauliflower florets, sautéed mushrooms, marinated cucumbers, and marinated onions. Prepare the vinaigrette by mixing olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste. Add cooked bulgur, grilled chicken cubes, and the egg. Drizzle the salad with the previously prepared vinaigrette and gently toss to coat all the ingredients evenly. Serve the salad with pita bread triangles on the side.
For one serving:
Calories: 550-600 kcal
Protein: 25g
Fat: 35g
Carbohydrates: 40g
Fiber: 6g
INGREDIENTS
200g of cooked and cooled pasta, 200g of grilled chicken breast, diced, 1 cucumber, washed and sliced, 1 carrot, peeled and grated, 2 cups of mixed greens, 10 cherry tomatoes, halved, 2 cups of fresh basil leaves, 1/2 cup of grated parmesan cheese, 1/4 cup of pine nuts, 2 cloves of garlic, 1/2 cup of olive oil
In a large salad bowl, mix the cooked and cooled pasta with the diced grilled chicken, cucumber slices, grated carrots, mixed greens, and halved cherry tomatoes. Prepare the pesto by placing basil, grated parmesan, pine nuts, and garlic in a blender or food processor. Blend while gradually adding the olive oil in a thin stream. Season with salt and pepper to taste.
Pour the pesto over the pasta salad and mix well to coat all the ingredients with the delicious sauce. Serve the pasta salad in individual plates and accompany it with pita bread triangles.
INGREDIENTS
4 hard-boiled eggs, quartered, 100g crumbled feta cheese, 1 yellow tomato, 1 red tomato, 2 cups of mixed greens, 1 cup of cooked and cooled rice, 1 cup of cooked chickpeas, 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey
For one serving:
Calories: 500-550 kcal
Protein: 20g
Fat: 25g
Carbohydrates: 50g
Fiber: 8g
In a large salad bowl, arrange the mixed greens. Add the diced yellow and red tomatoes over the salad. Distribute the cooked and cooled rice as well as the cooked chickpeas. Place the quartered hard-boiled eggs and crumble the feta over the mixture.
Prepare the vinaigrette by mixing olive oil, red wine vinegar, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste. Drizzle the salad with the vinaigrette and gently toss to coat all the ingredients evenly. Serve the salad with pita bread triangles on the side.
For one serving:
Calories: 400-450 kcal
Protein: 25g
Fat: 18g
Carbohydrates: 35g
Fiber: 7g
INGREDIENTS
1 cup of cooked and cooled rice, 2 ripe peaches, washed and sliced, 1 cooked beet, peeled and chopped, 200g of grilled chicken breast, 1/4 cup of crumbled feta cheese, 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of honey, 1/2 teaspoon of mustard
In a large salad bowl, mix the cooked and cooled rice with the peach slices, chopped beets, and grilled chicken strips. Prepare the vinaigrette by mixing olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
Drizzle the rice salad with the previously prepared vinaigrette and gently toss to coat all the ingredients evenly. Sprinkle crumbled feta cheese on top of the salad. Serve immediately to enjoy the freshness of the ingredients and their summer flavor.